Ingredients for Beef Stroganoff The Best
- 1 1/2 lbs lean stewing beef
- 1 medium onion, chopped
- 8 oz fresh mushrooms, sliced
- 1/2 cup dry red wine (optional)
- 1 1/2 cups low sodium beef broth
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp HP steak sauce
- Bovril Powder
- 1 bay leaf
- 1/4 tsp fresh ground pepper, or to taste
- 2 tbsp Becel margarine
- 2 tbsp all-purpose flour
- 1 cup fat free sour cream
- Dill
- 8 oz egg noodles, cooked
- 1 tbsp olive oil
- 1/2 tsp salt, or to taste
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/4 cup fresh parsley, chopped (optional)
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How to Make Beef Stroganoff The Best
- In a large bowl, toss the beef strips with 1 tbsp olive oil, salt, and pepper. Set aside.
- In a large skillet or Dutch oven, melt 1 tbsp butter over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Add the sliced mushrooms to the skillet and cook until softened, about 5-7 minutes. Add the minced onion and cook for another 2 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1 minute. Gradually whisk in the beef broth, stirring until smooth.
- Bring the sauce to a simmer, then reduce heat to low. Stir in the sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste.
- Return the beef to the skillet and simmer for 10-15 minutes, or until heated through and the sauce has thickened.
- Serve immediately over cooked egg noodles or rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
39g
Carbs
22g
